Chickpea Patties

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Cilantro, fresh
  • 1/2 tsp Coriander
  • 1/2 cup Flat leaf parsley, fresh
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 1 inch piece Ginger
  • 1/2 Onion, large
  • 1 tsp Onion powder

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on theharvestkitchen.com

Ingredients

• 1/2 large onion chopped
• 2 garlic cloves, minced
• 1 inch piece of ginger, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/2 cup extra-virgin olive oil (for frying)

Directions

• Pulse the garbanzo beans in a food processor until they are chopped and resemble sand.  Dont process into paste. Transfer the ground beans to a bowl. Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground.  Do not puree.  Add a cople of tablespoons of water if needed to scrape down the sides. Transfer the mixture to the bowl with the ground garbanzo beans. Add the coriander, cumin, salt and pepper. Refrigerate for an hour or more. Scoop rounded tablespoons full of the mixture and shape into discs. Heat a few tablespoons of oil in a large skillet over medium heat. Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy.  Repeat with the oil and the remaining mixture. Serve falafel with tomatoes and garlic sauce.